Lunch time can be a difficult meal to approach because often we all want something quick and easy, but also nutritious. Furthermore, packing a lunch for work is tiring, especially because the same old sandwich or left overs become boring. This Mango and Avacado salad is a more interesting option for a light lunch at home or for work.

You may be thinking, what does this salad recipe have to do with being South Asian? Well here is my rationale…

1) I am South Asian and I eat this salad all of the time, its one of my favourites!

2) Mango, the national fruit of India, is a key ingredient which gives this salad its flavour! Plus, I am sure fellow South Asians can agree that a family get together is never the same without a mango inspired dish, or even just fresh slices of fresh mango served after dinner!

3) Still not convinced? The fruit mango has so many health benefits: it contains phenols- these serve as antioxidants which fight against cancer. Mango is high in iron, so its great for women who are pregnant, or those who suffer from anemia. Furthermore, as a source of Vitamin E mango is great for the skin and helps balance one’s hormonal system. So go buy some mangoes and make this salad!

1.Whisk the vinegar, olive oil, honey and salt and pepper in a bowl with a fork until fully blended. The blended dressing can be refrigerated for up to a week so you can even make a larger amount for future use!
2.Toss the spring mix, mango, avacado and cucumber in a salad bowl with the dressing.
2. Sprinkle with chopped chives, dried cranberries, and pumpkin seeds.
3. Serve immediately with melba toast and goat cheese.

ENJOY!

EDITOR’S TIP: If you are taking this salad to work and want a quicker dressing with less ingredients, sprinkle a spoon each of olive oil and balsamic vinegar. It’s less complicated and if you really enjoy salads as a lunch item you can keep a small bottle each of olive oil and balsamic vinegar at your desk!

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